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Japanese-Style Chilled Carbonara Pasta With Bonito Flakes I wanted to make something interesting that used bonito flakes. It's quite a strange combination, but it turned out unexpectedly light, and rich in flavor. The bacon and cheese both contain salt so a little less salt was added to the water.
To get started with this recipe, we have to prepare a few ingredients. You can cook japanese-style chilled carbonara pasta with bonito flakes using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Japanese-Style Chilled Carbonara Pasta With Bonito Flakes:
- Take 200 grams Spaghetti
- Take 80 grams Canned tuna
- Get 50 grams ○Mayonnaise
- Prepare 100 grams ○Tofu
- Take 50 ml ○Ponzu
- Get 1 grams Salt and pepper
- Get 20 grams Green onion (thinly sliced)
- Take 20 grams Bonito flakes
Katsuobushi and similarly prepared fish are also known as okaka, so you can see there are different names for the same thing! However, the most important point is that the distinct taste that comes from. Mott St.'s celebrated mentaiko udon dish — an admittedly Japanese-style dish that gets a huge contribution from Korea's number one ingredient: kimchi — screams carbonara pasta to me. This classic carbonara sauce can be served with your favorite pasta variety and makes an indulgent and quick dinner!
Steps to make Japanese-Style Chilled Carbonara Pasta With Bonito Flakes:
- Mix together the ○ ingredients.
- Cut the green onion into small pieces.
- Boil the spaghetti until it's a little soft.
- Rinse it in cold water once it has boiled.
- Add a little rice oil to the spaghetti in Step 4 and mix.
- Add the tuna, and mix in the ○ ingredients from Step 1 so everything blends well.
- Serve it on a plate, top with the green onions and the bonito flakes, and it's ready!
We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Making pasta Carbonara is surprisingly easy and quick and it's a perfect dish to throw together anytime. The pasta is boiled and then the cooking water is strained and sometimes used in the sauce. The mixture of raw egg, cheese and pepper gets on top of the hot pasta where the egg cooks using the heat from the pasta rather than direct heat. Katsuoboshi is a condiment made with dried bonito (skipjack tuna) flakes.
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